Spinach and Egg Soup

Name: Spinach and Egg Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g spinach; 3 pcs egg; Some chicken soup; A small amount salt

by crazy mung bean rice

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Spinach is a seasonal vegetable in spring. It is rich in crude fiber and can help gastrointestinal peristalsis. The egg flower melts in your mouth. When paired with spinach, it is low in calories and supplements with multiple vitamins. It is a good soup in spring. Girls who love soup and want to eat meat, must try it.

Ingredients

500g Spinach
3 pcs Egg
Some Chicken Soup
A small amount Salt

Spinach and Egg Soup

1. Cut off the roots of spinach.

2. Wash the spinach and cut into sections for later use. PS: Spinach is often planted in partial sandy soil. When cleaning, pay special attention to washing the roots of the petioles to avoid sand residue.

3. Bring water to a boil in the pot, add an appropriate amount of chicken broth to adjust fresh, beat the eggs into egg liquid, and beat out the egg droplets in the pot.

4. Turn the heat to low, and when the egg aroma is cooked, add spinach, turn to high heat and bring to a boil, add appropriate amount of salt.

Tips:
Pay attention when beating the egg flower, slowly pour in the egg liquid, so that the egg does not become lumpy, and the egg flower will melt in the mouth when eating, and the taste will be better.